Pork Loin With Roasted Onion-Apricot Rice
1/2 cup coarsely chopped dried apricots
1/2 cup dark rum
1/3 cup golden raisins
2 cups (1/2-inch) pieces Vidalia or other sweet onion
2 cups (1/2-inch) pieces red onion
1-1/2 cups coarsely chopped boiling onion (about 1/2 pound)
1 Tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (2-pound) lean boned center-cut pork loin roast
1 teaspoon cracked black pepper
1/4 teaspoon salt
1 garlic clove, crushed
1 Tablespoon brown sugar
1 Tablespoon balsamic vinegar
1 garlic clove, crushed
3 cups hot cooked rice
2 Tablespoons slivered almonds, toasted
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a bowl; cover with plastic wrap and vent. Microwave at high for 1-1/2 minutes; set aside.
3. Combine onions, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch baking pan; stir well to coat. Bake at 450° for 30 minutes on bottom rack of oven.
4. Trim fat from roast; place on a rack in a shallow roasting pan. Combine cracked black pepper, 1/4 teaspoon salt, and crushed garlic; rub over surface of roast. Insert a meat thermometer into thickest part of roast. Stir onions; place roast on next-to-bottom rack in oven. Bake onions and roast at 450° for 15 minutes. Reduce oven temperature to 350°. Bake an additional hour, stirring onions after 30 minutes. Stir apricot mixture into onions; continue baking onion mixture and roast 10 minutes or until thermometer reaches 160°. Remove roast and onions from oven. Cover roast loosely with foil; let stand 10 minutes. Stir in brown sugar and remaining ingredients to onion mixture.
Serves 6
Submitted by sooz
Pork Dishes
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